Showing posts with label blogsherpa. Show all posts
Showing posts with label blogsherpa. Show all posts

Tissa Horse Festival 2011 ~ Photo Essay



The View from Fez team arrived in Tissa in the early morning. Festivities and competition was not due to start until around 9.30 am, so we spent time chatting with locals and checking out the magnificent horses as they were prepared for the big event - the Fantasia.

Photo: Sandy McCutcheon

In the hours before the competition began, the contestants and their mounts were extremely busy. Every last detail of equipment was checked, saddles made ready and the rifles, that play such a dramatic part in the event, were loaded and discharged.

There was also a fair bit of horse-trading, with good horses selling for between 4000 and 9000 Euro.




The care with which the horses and equipment were treated was also extended to the riders, with barbers tents set up and offering haircuts and shaves.



After grooming the horses, the various teams assembled and spent the last half hour before competition, polishing and dusting every surface on the equipment and their own outfit. Then it was into the arena for a drill session. This was mostly about formation riding and not firing their rifles.



The Tissa Horse Festival re-lives Morocco's rich and often war-like history. It's still extremely daunting to see a line of warriors dressed in white charging straight towards you on their spirited Arab stallions. Stopping within centimetres of the wooden fence at the finish, they fire muzzle loaded rifles in a deafening volley. On occasion a horse can't be restrained and breaks through.

While the Tissa Horse Festival is held in honour of a local patron saint, a fifteenth century Holy man, called Sidi Muhammad ben Lahcen, the displays of skilled horsemanship are primarily about speed, team work, discipline and manoeuvrability.


Teams are judged by officials who watch from in front and on both sides. The criteria involved includes the neatness of the formation as it charges, the ability to charge right up to the fence at the end of the field and the discharging of the rifles in unison.  It was an extraordinary event that thrilled the more than four thousand spectators.



There is no doubting the skills involved in this "sport" - and no way of avoiding the fact that is also dangerous. There were several minor spills, cuts and bruises during the morning events, but, thankfully, only one serious incident in which a horse fell and crushed the rider beneath him. What was so impressive was the speed in which first aid was available. It was no more than five seconds after the accident before the ambulance officer sprinted assist. The injured man was transported to hospital and his condition was not serious.


By the middle of the day, the competition was over and the teams paraded in front of the official tents. It was good news for the local team, who took out the first prize, closely followed by the horsemen of Fez.



Click images to enlarge

Photographs by Suzanna Clarke and Sandy McCutcheon


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Moroccan Photography Competition list #1



In October 2010 The View from Fez team celebrated our fifth anniversary with a huge photography competition.  The following pages contain all the entries





THE ENTRIES


[ 1 ]
Fez photo by Nigel Tradwell 


[ 2 ]
A farnatche in Fez - photographer Thami Benkirane
 



[ 3 ]
Nass - sleeping in Jamaa El Fna
(photo: Kerrie Buivydas)



[ 4 ]
In the souq - photographer Clay Chaszeyka



[ 5 ]
Fez - Photographer Tamsin Ranger





[ 6 ]
Water-seller in Fez. Photographer Stewart Herring



[ 7 ]
Fez Derb - photographer Vanessa Bonnin



[ 8 ]
In the Rif - photographer William Sherlock



[ 9 ]
Coffee shop in Fez - Photographer Jerome Lorieau


See more photographs

Moroccan Photography Competition List #1
Moroccan Photography Competition List #2
Moroccan Photography Competition List #3
Moroccan Photography Competition List #4
Moroccan Photography Competition List #5
Moroccan Photography Competition List #6
Moroccan Photography Competition List #7
Moroccan Photography Competition List #8
Moroccan Photography Competition List #9
Moroccan Photography Competition List #10

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Making B'stilla (P'stilla) ~ Photo Essay



The View from Fez has had the pleasure in the last few weeks of hosting legendary young Australian chef Katerina Annels. While in Fez we sent her out on assignment to discover the traditional way to make b'stilla. This is one of the signature dishes of Morocco and as Katerina reports it is relatively simple to make. Here is her report and her photographs.



While in Fez I have discovered warika, a paper thin bread used for both savouries and sweets. Somewhat like filo ( if you use a few layers) - this stuff is fantastic! Experimenting with ways to use warika (do i feel another article coming on?) I have decided that I like it better then filo, as it gives a beautiful crisp golden exterior when baked. Yum

Imagine my delight when Thami, from Thami's restaurant, on learning of my quest to find alternative uses of warika, offered to show me the process of making traditional P'stilla.

Warika and almonds ready for p'stilla

I arive early in the morning, Thami is out shoping, buying everthing fresh for that day. Hasania is in the kitchen preparing the vegetable dishes, (before the meat arives). When Thami comes back from shoping I am greated with a smile, a tour of the kitchen, a taste of everything that going (cooked or not) and a big bag of spices, 'so I can cook good Moroccan food at home'. Next I am dragged down the street, sat down and given a bowl of heated preserved camel meat with eggs. Before I can take more than a bite (suprisingly eddible) I am whisked back up the street again. All the niceties taken care of, we are ready to begin making the p'stilla

A small handfull of almonds is ground down to crumbs in an old brass mortar and pestle.

A hand full of rice, and some pre-socked turmeric raisins and onions are added to the mix


...a dash of olive oil

Half an onion, finely chopped, a big pinch of cinamon, a tablespoon of icing-sugar


Some sauce from the vegetable tagine bubbling in the corner is added (water would do) and then an egg

Mixed together and fried on the flat grill. I guess that the chicken would be added here, for some reason, my limited language skills cannot discover, we are making one with out chicken, or more traditionally pigeon.


Part of the joy of this cooking lesson was the way in which Thami approached everything with a joyful party atmosphere (something severely missing in most Australian kitchens).

Three or four sheets of warika are chosen.

placed over a plate

and filled with the cooked mixture


It is folded, thus...

... and thus!

until you have a neat parcel.


Then it's ready for the oven or the pan. We have done this in the oven and it works just as well.

Deep fried in hot oil till golden. The warika also protects the filling from soaking in the oil far more effectively then any other pastry I have found.


The hot p'stilla is dusted with icing-sugar


and decorated with cinnamon

Voila!


YUM BIZEF!


Soft and crispy, sweet and savoury, spiced and simple, this dish brings it all together. If your looking to try it, I recommend tapping off the excess icing sugar before tucking in to this wonderful dish.

Photos: Sandy McCutcheon

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